COMPLETE GLUTEN-FREE DIET & NUTRITION GUIDE
With a 30-Day Meal Plan & Over 100 Recipes
by Alexandra Anca with Theresa Santandrea-Cull
Publisher: Robert Rose Inc
Date: September 2010
Contact: Martine Quibell
Since there is no medication for celiac disease (gluten intolerance), the only way to manage it is to follow a completely gluten-free diet. Celiacs who follow a gluten-free diet often suddenly feel better and, for the first time in years, are able to not only reconnect with food but to actually enjoy it. This outstanding dietary guide provides comprehensive information on Celiac disease basics, as well as managing celiac disease, gluten-free meal plans, and healthy gluten-free recipes. It includes breakfasts, breads and muffins, soups, salads, pasta, meat, poultry, vegetarian and vegan entrees and desserts. Informative and easy to understand, COMPLETE GLUTEN-FREE DIET & NUTRITION GUIDE provides dietary and nutritional guidelines along with 100 tantalizing recipes that can be enjoyed by everyone, not just those who are trying to manage celiac disease.
About the Author
Alexandra Anca is a registered dietitian, the nutrition advisor to the Toronto Chapter of the Canadian Celiac Association and the scientific advisor to the association’s Professional Advisory Board.
Theresa Santandrea-Cull teaches gluten-free baking and has first hand experience at dealing with gluten sensitivity. She is a member of the Canadian Celiac Association and lives in southern Ontario.
Chicken, Cranberry and Mango Salad
This divine salad can be served hot or cold.
Makes 4 to 6 servings
2 cups vegetable broth
1 cup japonica wild rice mix
1⁄2 cup dried cranberries
1⁄2 cup chopped mango
1⁄3 cup slivered almonds
1⁄4 cup chopped green onions
1 tsp freshly squeezed lemon juice
1 cup chopped cooked chicken
1 tbsp chopped fresh basil
2 tbsp olive oil
1 tbsp brown rice vinegar
In a large saucepan, bring broth and wild rice to a boil over high heat. Reduce heat to low, cover and simmer for 50 minutes or until liquid is absorbed and rice is tender. Fluff with a fork.
Dressing: In a bowl, combine basil, oil and vinegar.
In a large bowl, combine cranberries, mango, almonds and green onions. Drizzle with lemon juice and dressing. Add chicken and toss to coat.
Transfer wild rice to a serving dish and arrange chicken salad on top.
Banana Apricot Almond Bread
My sister Linda always adds almond extract to her banana bread, and I think that’s a splendid idea.
Makes 4 to 6 servings
Equipment: 9- by 5-inch (23 by 12.5 cm) loaf pan, greased
3⁄4 cup sorghum flour
1⁄4 cup teff flour
2 tsp baking powder
1 tsp baking soda
1⁄4 tsp salt
1⁄2 cup raw sugar
1⁄3 cup vegetable oil
1 tsp almond extract
1 cup mashed bananas
1⁄4 cup chopped dried apricots
1⁄4 cup slivered almonds
Preheat oven to 350°F.
In a bowl, combine sorghum flour, teff flour, baking powder, baking soda and salt. Set aside.
In another bowl, beat sugar, eggs, oil and almond extract until well blended. Stir in flour mixture until just combined. Stir in bananas, apricots and almonds.
Pour into prepared pan and bake in preheated oven for 50 minutes.